Pumpkin Bars with Cream Cheese Frosting
Moist, delicious spiced pumpkin bars topped with sweet cream cheese frosting are perfect for breakfast, brunch, dessert, and holidays
Equipment
- Jelly roll pan or Half sheet pan either 15"x10"x1" or 17"x11"x1"
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 4 eggs
- 1⅔ cup sugar
- ½ cup vegetable oil
- 1 can pumpkin puree (15 ounces)
Cream Cheese Frosting
- 4 tablespoons butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch salt
Instructions
Pumpkin Bars
- Heat oven to 350 degrees. In medium bowl, add flour, baking powder, baking soda, and salt.
- Add cinnamon and whisk to blend thoroughly. Set aside.
- In large bowl, add eggs. Beat with a whisk until frothy.
- Add sugar and whisk to blend.
- Add vegetable oil to eggs mixture and whisk to blend.
- Add pumpkin puree, and whisk to blend.
- Next add flour mixture and stir until just blended. Do not over mix.
- Spread pumpkin batter in ungreased pan, either jelly roll pan (15x10x1) or a half sheet pan (17x11x1). Baking times will vary slightly depending on pan size.
- Bake for 18-25 minutes. If using a smaller jelly roll pan, the batter will be a bit thicker and may take longer than if using a half sheet pan.
- Cool completely before frosting. These bars are thin so they cool pretty fast!
- Frost with cream cheese frosting. Cut into bars and serve. Enjoy
Cream Cheese Frosting
- Add softened butter and cream cheese to large, deep bowl.
- Beat with electric mixer until just blended. . Add powdered sugar, vanilla, and salt.
- Beat until smooth and of desired spreading consistency. If needed, as more powdered sugar for thicker frosting, or add a few teaspoons of milk for thinner frosting.
